Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-11-11

hues over home-like scene of the family
lambent flames playing in and out make
pictures to the eye and furnish food fol
dreams. Even the pretty dining table has
only fairy lamps cleaning among the 10"
floral decorations, that no high objects
msy intervene to prevent the eye to eye
discourse OF responsive guests.
The tendency in all home adjoining is
to be unpretentious. The reign of gen
uineness seems to be ineugurated, and
this is as it should be; there are shams
enough in the outside world, let ali
within the home be true; tinsel ana gilt
ter become not the dwelling place Of the
family.
More thsn all the home should be the i'm
press of the woman who makes it; she can
not leave it's furnishing to upholsterers
and have the result satisfactory; her hand
must fashion and her eye direct or that
lndefnable charm will be wanting, which
distinguishes home from simply house
where people stay.
RECIPES.
Chilli sauce-A Massachusetts recipe is
twelve large, ripe tomatoes, nine small
green peppers, one large onion, finely
chopped together, two tablespoonsful of
salt and sugar, two tablespoonsfui OF
cinnamon, of cloves and of allspice, one
large nutmeg and a quart of vinegar;
peel the tomatoes and stew all slowly to-
gether for two hours. This will make
two quarts.
Green tomato pickle-One peck of green
tomatoes, six large onions, three green
peppers; slice fine, sprinkle over tea
cup full of salt. Let them stand over
night and in the morning draw and press
out al the water, then boil with one quart
of water and one of vinegar for twenty
minutes, then pour through colandeI
and drain. Into five pints of vinegar
put two tsblespoonsful of ground cloves,
two of allspice, two Of cinnamon and two
Of ground mustard add this TO the pickle
and boil half an hour. This pickle can
be made sweet by adding two pounds of
sugar.
Cookies-One cup sugar, four table
spoonfuls butter, six tablespoontuls hot
water, one teaspoonful cream of tartar,
one-ha.f teaspoonful soda, little salt.
Flour enough to roll very thin. Flavor
with vanilla.
Kent Wafers-One cup Graham -four,
one cup white -four, one-h half cup butter.
Mix very stiff with milk; add one spoon
full sugar. Roll as thin as wafer, cut in
rounds, and bake in slow oven; prick
them well before putting them IN oven.
Angel Pudding-One cupSsugar, /! cup
-four, three teaspoonfuls baking powder,
cup cold water, eggs beaten thor
Oughly. Bake in two argessheetg. When
cool, whip one pint of cream stir and put
between the cakes. BeaE1the whites of 4
eggs stiff, add cup sugar, and put On
the top.
sugar, spoonfulszsbutter, i cup cold
water, eggs, 52asdps fnus;2 TEASPOON
fuls baking powder; DIVIDE, the Hpfxture
and put cup grated cEacplstestato one
helt Of it. Put some pffhss plain into
the mould first, then t6S chocolate, and
so on until it is all used. Steam ore
hour. To be eatemwith fruit sauce. -
Queen pudding 7Take half pound OF
apples, weighed after they are pssfed and
cored; chop tsem very foe; tbs Juice of
three lemons, the thinlY gEated rInds of
two lemens, three-quaEsSfs of pound of
oulverfzed sugar, one:Qdarter of pound
Of bRSter, six Well-besten eggs, the yelks
and whites separate, the whites not to be
added until the pudding is ready for the
oven. Line your baking-dish with thin
slices OF gtsle sponge cake or lady fingers
wet wissi o winsglsssful Of sherry VINE;
bake id q quicEoven.
Pumpkin Pie-One quart steWed pump
Kin, dressed through q sieve; nine eggs,
whitea and .ys4ks beaten separately; two
quarts milk, one teaspoonful mace, one
If cinnamon and one of nutmeg; one snd 8
half cups Of white sugar. Beat all well !
.ogether, and bake in crust without |
;over.
Broiled Quails-CleaL, wash and split |
Town the back. Lay in cold water an
lour, wipe carefully, season with salt
md pepper, and broil over bright fire.
When done, lay in hot dish, butter on
both sides and serve at once.
FrIcasseed Chicken (French style)-
Dress, cut up and well wash two chick
ems, trimming Off all the fat. Put them
n just water enough to cover them, with |
! little salt and pepper. Boil slowly Till
,ender, and remove from the gravy, into |
which stir the beaten yelks of four eggs,
one- quarter pound of butter, little nut
neg, two teas ,oonsful of -four ard one
;up Of cream. Let it just come to boil,
Ind pour over the chicken. This will Ne
.ound most delicious dish.
Hamburg steaks-Take piece of beef, |
rom which youremoye all skin, fat and |
'inews, chop the meat up very fine, sea-
son it to yourtaste with salt and cayenne
pepper, thsHx add small, scarlet onion
md LITE garlic chopped very fine; wet
your hshdsand mold or form the mass
uto smallTouGd steaks, about an inch in
them in butter, first on one
side and Sben upon,the other, place them
lpon bot Dish and pour hot tomato
sauce over them, or serve them simply |
With the butter in which they were fried
5oured over them.
Venison Stesks-Place the steaks of |
1enison On buttered gridiron over glow
ng Goals; broil rapidly, and turn often SO
Is not to lose any juice. They viii take
hree or four minutes longer to broil tnan
,eefsteaks. Have ready in hot chatting
iish piece of butter the size of an egg
or each pound ofyenison, pinch Of salt
md pepper, q tablespoonful of lilly for
ZACH RauEd, ands glass of wine for every
our pounds. This mixture should be
we'll warmgd; and each steak should be |
tipped in and turned over twice. Cover
,lpsely, and letaH heat together before
citing on thetgble.
IN n